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Post by El Sid on May 28, 2003 6:39:34 GMT -5
Henrik, Thanks for those. Have a  Exactly what I had in mind when I started the thread: CONTRIBUTIONSNow, back to your recipes. Before trying these I will just have to find out the exact details of my Life Cover and whether my Chronic Medication allowance will cover the cholesterol bit. I may just have to consult with the Shamu Medical School also. alexmd where are you  |
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Post by Henrik on May 28, 2003 6:57:45 GMT -5
ElSid,
The thing is, sometimes you just have to say "what the f**k!"
You can't go to Montréal and NOT have a poutine!
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Post by Cine_Man on May 28, 2003 12:48:18 GMT -5
Well hooray, the kitchen renovations are nearly at an end... I once again have a sink and a cooktop! So the Shrimp Delmonaco really appeals and I'll give it a whirl. The tuna roll sounds good, too... (sounds a bit like a Bagna Cauda). My wife prefers Salade Nicoise.
Tonight, first meal, my daughter insisted on inaugurating the kitchen and is making a tomato/prosciutto tagliatelle. Now we're cooking with gas!
Poutine is almost inescapable now across Canada. Unfortunately, its like the Montreal bagel... you can take the bagel out of the republic, but it just doesn't travel well... and the kids working in the fast-food places that are trying to serve gravy and cheese curds on french fries just don't (can't) have a clue. The poutine at Burger King are the worst, hands down. Haven't had the courage since then to try A&W... oh good lord, McDonalds poutine? NewYork Fries' version is not especially bad... okay if you can't make the trip to Quebec over lunch, and if you do, then make sure that the LearJet is not out of Weight-and-Balance for the return trip.
But if you really wanted a TRULY authentic Canadian repast, then it really would have to include game -- elk, caribou, bison... with bannock.... I suppose pan-bread would do. Last sumer I had a plate of spaghetti and (elk) meat balls while visiting Jasper. Interesting, different.
Cine_...
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Post by daSilva on May 28, 2003 12:52:01 GMT -5
Harvey's poutine is not bad. But in Montreal "La Belle Province" is the place to eat poutine. You also have to have a real Montreal smoked meat sandwich.
............and don't forget Moose.
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Post by Wycco on May 28, 2003 13:07:41 GMT -5
Elk balls??? Sounds like a Fear Factor episode!!!!! |
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Post by Cine_Man on May 30, 2003 14:56:25 GMT -5
Wycc....... you should try a "prairie oyster" sometime.... CFF, YOU tell'im what that is.....  Cine |
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Post by Wycco on May 30, 2003 14:58:37 GMT -5
Wycc....... you should try a "prairie oyster" sometime.... errr.... No I'll pass on that thank you very much! |
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Post by Cine_Man on Jun 5, 2003 21:17:59 GMT -5
ElSid....
looking forward to your views on "Canadian" cuisine...
BTW, the Shrimp and Asparagus was an unmitigated smash hit here, and has been added to the Favoured List. It was the first full meal prepared in our newly completed renovation, and as soon as I get the snaps back, I'll post them on PhotoIsland.
For those who are following the Grand Prix Gastronomic Tour of the World should also consider the following dish Quebecoise: Tortiere. Its a meat pie, recipe to follow. Unless you've got one ElS!
Cine_...
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Post by El Sid on Jun 10, 2003 8:34:31 GMT -5
ElSid.... looking forward to your views on "Canadian" cuisine... BTW, the Shrimp and Asparagus was an unmitigated smash hit here, .... ....., I'll post them on PhotoIsland. Cine_... Mr Movie Magic, my knowledge on "Canadian" cuisine is, errm, oh so limited. I made the Canadian Stew last weekend and it was Prima Vera! Great stuff. And as I am just all too willing to learn some more, I just need to remind you of the following: For those who are following the Grand Prix Gastronomic Tour of the World should also consider the following dish Quebecoise: Tortiere. Its a meat pie, recipe to follow. Unless you've got one ElS! Cine_... I don't have it so I'm waiting in eager anticipation to add to my collection  |
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Post by Srrh on Jun 10, 2003 12:35:32 GMT -5
Tourtière for 8:
Ingredients
1 1/2 pounds ground pork
1 large baking potato
1 large onion, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 dash ground allspice
1/2 cup water
1 recipe pastry for a 9 inch double crust deep dish pie
1 egg
1/4 teaspoon paprika
Directions
1 Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F (205 degrees C) oven. Peel and mash the potato.
2 Place the potato, ground pork, onion, spices and water in a large frying pan and simmer until very thick, for about one hour.
3 Meanwhile, prepare your pastry.
4 Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust.
5 Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil.
Serve warm.
Et voila, s'tie.
s.
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Post by Wycco on Jun 10, 2003 16:03:19 GMT -5
Srrh,
That sounds delicious... although I'd be tempted to put in a little extra Paprika! ¼ teaspoon of Paprika is not much...
(my wife tells everyone I put Paprika in everything I cook, which is actually 90% true... LOL- I guess its the Hungarian in me!)
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Post by Topcontender on Jun 10, 2003 16:55:28 GMT -5
Grillied Vidalia onions 1.Cut one great big Vidalia onion into pieces. 2.Place onion into aliminum foil 3.Add olive oil, oregano, garlic, sage, lemon pepper, and all the other herbs you like into the foil with the onion 4. Wrap that sucker up and let it stay on the grill for 1 hour. So good it will make you want to slap your mama! |
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Post by El Sid on Jun 11, 2003 1:40:11 GMT -5
Srrh & TC, Yabbadabbadoo! Guess what I'll be doing this week-end. And why? It's because I feel the same way as Wycco: [quote author=Wycco link=board=Food&thread=1048683862&start=40#2 date=1055278999]I guess its the Hungarian in me![/quote] Oh shucks! I got that wrong  I thought he meant HUNGRARIAN! hungrarian - an enzyme which stimulates the saliva glands in mammalsAnyone have a cloth handy? I need to dry my keyboard.  How about calling this collection of recipes: "The Hungrarian Rhapsodies" - Recipes to drool by ? |
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Post by Cine_Man on Jun 28, 2003 0:15:15 GMT -5
This is a test.....
Nurburgring....
Wurst on a bun with sauerkraut... whole grain dijon mustard.
Warsteiner, of course.
Veltins if you can find it.
Chase with a Jagermeister.
Cine_...
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Post by Cine_Man on Jul 15, 2003 21:16:29 GMT -5
After the "shellacking" that British food has taken elsewhere in this forum, I wonder what we can anticipate for this weekend's British GP at Silverstone...? Perhaps a visit to a local pub... Pull a pint. Sit down to a "Toad in the Hole", or "Bangers and Mashies"... Steak&Kidley, Shepherd's Pie... Ploughman's Lunch... Deep Fried Halibut and chips in a rolled-up newspaper? full grill breakfast... (I typed breakFAT) You know the one, with every kind of fried meat known to man, plus eggs, tomato, and browned beans. How about a plain old roasted Baron of Beef with Yorkshire pud? With a glass of that good old British wine....  (Anyone else see that episode of "Chef"?) Cine_... |
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Don't Die Before You Live...
I thought he meant HUNGRARIAN!